Navy Bean Salad

Be the first to review
READY IN: 10mins
Recipe by James Craig

This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.

Ingredients Nutrition


  1. After cooking, drain the beans and set aside.
  2. (If using canned beans, rinse gently without smashing the beans).
  3. Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
  4. Add the beans and mix well.
  5. Scatter chopped parsley, dill, and scallions over the beans.
  6. Garnish with quartered tomatoes and egg.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a